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RECIPE
21 INGREDIENTS10 STEPS45MIN

Moroccan Chicken Pasta

5.0
2 Ratings

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438 Saved

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This pasta is hearty and flavorful while not being heavy, thanks to a gorgeous spice mixture and light sauce!
45MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 lb
1 dash
1/2 Tbsp
Ras el Hanout , divided
1/2 tsp
Ground Coriander
1/2 tsp
Ground Cumin
1/2 tsp
1/2 tsp
Ground Cinnamon
2 pinches
Salt , divided
2 pinches
2 cups
1/2
Onion , diced
3 cloves
Garlic , minced
1 Tbsp
Fresh Cilantro , roughly chopped
1/2 cup
Cashew Nuts
2 Tbsp
White Wine
2 cups
Chicken Stock
1/2 cup
1/4 cup
Raisins
1 lb
Pasta Shells
or Short Pasta

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Nutrition Per Serving

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CALORIES
499
FAT
6.8 g
PROTEIN
30.0 g
CARBS
76.1 g

Cooking Instructions

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Step 1
First, get a pot of water on to boil for the pasta. Salt it generously.
Step 2
Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Add the Chicken Tenders (1 pound) and let it cook through completely for about 4-5 minutes.
Step 3
While it cooks, season it well with Ras el Hanout (1 teaspoon) Ground Turmeric (1 teaspoon), Ground Coriander (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch). When it's done cooking, transfer it to a plate.
Step 4
Add in the Butternut Squash (10 ounce) and let it start to soften for a couple of minutes. Then stir in the Onion (1/2), Garlic (3 clove), Fresh Cilantro (1 tablespoon), and Cashew Nuts (1/2 cup). Let them get fragrant for a few more minutes.
Step 5
Sprinkle in the All-Purpose Flour (2 tablespoon). This will thicken everything, let it cook off for a couple of minutes.
Step 6
Finally pour in the White Wine (2 tablespoon), Chicken Stock (2 cup) and Milk (1/2 cup) and stir it well. Add in the remaining Ras el Hanout (1/2 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch), along with the Raisins (1.5 ounce).
Step 7
Return the chicken to the pan. Let the sauce come to a low boil, then reduce it to a simmer for 10 minutes.
Step 8
Meanwhile, the water should be boiling. Add the Pasta Shells (1 pound) and cook until tender, for about 8 minutes or so, and then drain it.
Step 9
Stir the cooked pasta gently into the sauce until the shells are coated.
Step 10
Scoop into pretty bowls and serve immediately! Enjoy!!

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Nutrition Per Serving
Calories
499
% Daily Value*
Fat
6.8 g
9%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
40.6 mg
14%
Carbohydrates
76.1 g
28%
Fiber
5.1 g
18%
Sugars
6.1 g
--
Protein
30.0 g
60%
Sodium
339.5 mg
15%
Vitamin D
--
--
Calcium
77.6 mg
6%
Iron
4.5 mg
25%
Potassium
334.1 mg
7%
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